Preserved Strawberries

As canned, allowing one-half pound sugar to one pound fruit.

Yellow Tomato Preserves

Seven pounds round yellow tomatoes peeled, seven pounds sugar, juice three lemons; let stand together over night. Drain off syrup and boil it, skim well, then put in the tomatoes and boil gently twenty minutes. Take out fruit with skimmer, spread on dishes. Boil syrup down till it thickens, adding, just before you take it off fire, juice of the lemons. Put fruit into jars and fill up with hot syrup. When cold, seal up.

Preserved Cherries

Clean and put into kettle with sugar, allowing one pound sugar to one pound cherries. Boil until syrup begins to thicken, and can.

Preserved Peaches (No. 1) (Good)

Pare, cut in half and remove most of the stones. Put on the fire, allowing one-half pound sugar to one pound peaches, and let heat slowly, stirring occasionally. Let boil about eight to twelve minutes, or until the fruit is clear. Remove peaches, put into scalded jars, pour syrup over and seal.

Preserved Peaches (2)

Allow half a pound of sugar to one pound of peaches. Put the sugar on the fire with a little water; let it boil until the syrup is clear; then put in the peaches, and let them boil until heated through. Take the peaches out, and can.

Pineapple Preserve

Pare, core, cut up into shreds. Allow one- half pound sugar to one pound fruit. Put into kettle and pour in a little water, allowing one cup water to one pound sugar. Boil fifteen minutes, and can.